SWEET PEA SOUP WITH COCONUT AND GINGER
Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).
PEA AND GINGER SOUP
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until peas and ginger are very tender, about 15 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 503 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
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